Korean Chicken Plate Recipe
Boneless fried chicken marinated in Korean sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade
Chicken
To Serve
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, red pepper flakes, and chopped green onions. Whisk together until the sugar is dissolved.
- 2
Marinate the Chicken
Place the boneless chicken thighs in a zip-top bag or bowl. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the bowl and refrigerate for at least 1 hour, or overnight for better flavor.
Frying the Chicken
- 3
Prepare for Frying
Remove the marinated chicken from the refrigerator. Take each piece and coat it thoroughly in cornstarch, shaking off any excess.
- 4
Heat the Oil
In a large skillet or deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Chicken
Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 5-7 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- 6
Drain the Chicken
Once cooked, remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
Serving the Dish
- 7
Prepare the Plate
In serving bowls, place a generous portion of cooked rice as the base.
- 8
Add Chicken and Garnishes
Top the rice with the fried chicken pieces. Add a side of pickled radish, sprinkle sesame seeds, and extra chopped green onions on top.
- 9
Serve
Serve immediately while hot and enjoy your Korean Chicken Plate!
